阅读说明：本技术 一种高营养芝麻油的生产工艺 (Production process of high-nutrition sesame oil ) 是由 艾如飞 伍冬 程武 易秀娜 于 2020-05-23 设计创作，主要内容包括：本发明公开了一种高营养芝麻油的生产工艺,涉及食品加工的技术领域,包括以下步骤：S1.筛选芝麻、S2.漂洗、S3.炒籽、S4.扬烟、S5.吹净、S6.磨籽、S7.兑浆搅油、S8.震荡分油、S9.沉淀过滤。本发明从原料选择、筛选、漂洗、炒籽、扬烟、磨籽、搅油、分油和过滤等工序中逐个进行优化,既更好地保留芝麻原生营养成分,也使芝麻油具有更浓郁的香味和更纯净的品质,提高其调味增香作用,同时提高出油率和出油效率,提高经济收益。(The invention discloses a production process of high-nutrition sesame oil, which relates to the technical field of food processing and comprises the following steps: s1, sesame screening, S2 rinsing, S3 seed frying, S4 tobacco raising, S5 clean blowing, S6 seed grinding, S7 slurry and oil mixing, S8 vibration oil separation and S9 sedimentation filtering. The sesame oil is optimized one by one in the processes of raw material selection, screening, rinsing, seed frying, tobacco raising, seed grinding, oil stirring, oil separation, filtering and the like, so that the original nutrient components of sesame are better retained, the sesame oil has stronger fragrance and purer quality, the seasoning and aroma increasing effects of the sesame oil are improved, the oil yield and the oil yield efficiency are improved, and the economic benefit is improved.)

1. A production process of high-nutrition sesame oil is characterized by comprising the following steps: the method comprises the following steps:

s1, sesame screening: taking black and bright black sesame seeds with uniform color, and removing impurities such as mould grains, abnormal grains, imperfect grains, soil and stones and the like through vibration screening and wind power dust removal;

s2, rinsing: soaking the screened sesame seeds in the S1 in water for 1-1.5h, and then rinsing for 2-3 times by stirring;

s3, seed frying: parching rinsed semen Sesami in S2 at 190-200 deg.C for 20-30min to reach maturity of 70%, spraying cold water to semen Sesami to quench, and parching at 80-100 deg.C for 5-10min to obtain cooked semen Sesami;

s4, raising the tobacco: placing the cooked sesame in the S3 in a smoke extractor for heat dissipation to obtain cooled cooked sesame;

s5, blowing clean: sieving the cooled cooked sesame in S4, blowing air, removing sesame peel and sesame bran to obtain pure cooked sesame;

s6, grinding seeds: adding sesame lignan compounds into the pure cooked sesame in the S5, and grinding the pure cooked sesame into paste to obtain sesame paste;

s7, slurry mixing and oil stirring: adding water into the sesame paste in the step S6 while stirring, wherein the water adding amount is 80-85% of the total weight of the sesame paste, after oil is discharged, skimming oil on the surface and collecting, and residue slurry with floating oil on the surface is remained;

s8, oscillating and oil separating, namely oscillating the slurry in the S7 up and down to enable the dispersed oil drops to float upwards and collect on the surface, skimming oil again and collecting, and repeating the operation for 4 times;

s9, precipitation and filtration: and mixing the oil slick collected in the S7 and the S8, standing for 12-24h, extracting the upper clear oil slick, and filtering to remove the froth to obtain the finished sesame oil.

2. The production process of high-nutrition sesame oil according to claim 1, characterized in that: in the step S3, the stir-frying speed of the seeds is 40-45 r/min.

3. The production process of high-nutrition sesame oil according to claim 1, characterized in that: in step S6, the addition amount of the sesame lignan compound is 0.5-1.0% by mass of the pure cooked sesame.

4. The production process of high-nutrition sesame oil according to claim 3, characterized in that: in step S6, the sesamolin compounds are compounded with sesamin, sesamolin, sesamol and sesamol in a mass ratio of 3:3:1: 1.

5. The production process of high-nutrition sesame oil according to claim 1, characterized in that: in the step S6, the seed grinding temperature is 65-70 ℃, and the seed grinding speed is 30 r/min.

6. The production process of high-nutrition sesame oil according to claim 1, characterized in that: in step S7, water during slurry mixing is added into the sesame paste in four times, wherein the water adding amount is 60% of the total water adding amount for the first time, 20% of the total water adding amount for the second time, 15% of the total water adding amount for the third time and 5% of the total water adding amount for the fourth time.

7. The production process of high-nutrition sesame oil according to claim 6, characterized in that: in the step S7, the water temperature of the four times of water adding is 90-95 ℃, the first time of water adding and the second time of water adding are stirred for 40-50min, and the third time of water adding and the stirring are carried out for 10-15 min.

8. The production process of high-nutrition sesame oil according to claim 7, characterized in that: and S7, stirring at 30r/min for the first water adding, the second water adding and the third water adding in a clockwise-anticlockwise reciprocating reverse stirring manner, and stirring at 10r/min for the fourth water adding in a single direction.

Technical Field

The invention relates to the technical field of food processing, in particular to a production process of high-nutrition sesame oil.

Background

Sesame oil, also known as sesame oil, is an edible oil with a strong flavor and rich nutrition. Sesame not only contains abundant oil and protein, but also has good health-care and medicinal values. The traditional sesame oil making process is to bake sesame at high temperature and then produce sesame oil by adopting a water substitution method or a squeezing method. The sesame phenol in the sesame is separated by roasting at a high temperature, so that a strong fragrance is generated, and meanwhile, sesame protein is seriously denatured and destroyed, so that the nutritional value of the sesame in the oil pressing process is greatly reduced.

In order to solve the problems, Chinese patent with patent publication No. CN108203616A provides a preparation process of high-nutrition sesame oil, which comprises the following steps: (1) taking 300-400g of high-quality sesame, screening by a magnetic separator, carrying out vibration screening, removing stones by specific gravity, removing harmful substances such as mould grains, foreign grains, imperfect grains, soil and stones by wind power, putting the sesame into a juicer, adjusting the temperature, carrying out low-temperature squeezing, and carrying out centrifugal filtration at a certain screw rotating speed to obtain coarse-squeezed sesame oil; (2) atomizing the complex enzyme solution into the coarse sesame oil by using a spraying device, mechanically stirring uniformly, carrying out ultrasonic treatment for a period of time, standing for 1-2h, then carrying out microwave enzyme deactivation treatment on the mixed solution, and centrifuging by using a disc centrifuge to layer the mixed solution to obtain upper layer absolute oil; (3) vacuum drying the upper layer of purified oil, cooling, keeping at a certain low temperature, drying for 20-30min, and filtering for the second time; the sesame is processed by cold pressing, so that the oxidation resistance and the nutritive value of the pressed sesame oil are greatly improved.

The above prior art solutions have the following drawbacks: in the sesame oil preparation process in the above patent, although cold pressing processing is adopted to reduce the damage of sesame protein and further improve the nutritional value of the sesame oil, sesame phenol in the sesame is difficult to release due to the fact that the sesame is not stir-fried at high temperature, so that the sesame oil is not rich in fragrance, and the flavoring effect of the sesame oil is affected.

Disclosure of Invention

The invention aims to provide a production process of high-nutrition sesame oil which is rich in fragrance, pure in oil quality and rich in nutrition.

The invention is realized by the following technical scheme:

a production process of high-nutrition sesame oil comprises the following steps:

s1, sesame screening: taking black and bright black sesame seeds with uniform color, and removing impurities such as mould grains, abnormal grains, imperfect grains, soil and stones and the like through vibration screening and wind power dust removal;

s2, rinsing: soaking the screened sesame seeds in the S1 in water for 1-1.5h, and then rinsing for 2-3 times by stirring;

s3, seed frying: parching rinsed semen Sesami in S2 at 190-200 deg.C for 20-30min to reach maturity of 70%, spraying cold water to semen Sesami to quench, and parching at 80-100 deg.C for 5-10min to obtain cooked semen Sesami;

s4, raising the tobacco: placing the cooked sesame in the S3 in a smoke extractor for heat dissipation to obtain cooled cooked sesame;

s5, blowing clean: sieving the cooled cooked sesame in S4, blowing air, removing sesame peel and sesame bran to obtain pure cooked sesame;

s6, grinding seeds: adding sesame lignan compounds into the pure cooked sesame in the S5, and grinding the pure cooked sesame into paste to obtain sesame paste;

s7, slurry mixing and oil stirring: adding water into the sesame paste in the step S6 while stirring, wherein the water adding amount is 80-85% of the total weight of the sesame paste, after oil is discharged, skimming oil on the surface and collecting, and residue slurry with floating oil on the surface is remained;

s8, oscillating and oil separating, namely oscillating the slurry in the S7 up and down to enable the dispersed oil drops to float upwards and collect on the surface, skimming oil again and collecting, and repeating the operation for 4 times;

s9, precipitation and filtration: and mixing the oil slick collected in the S7 and the S8, standing for 12-24h, extracting the upper clear oil slick, and filtering to remove the froth to obtain the finished sesame oil.

By adopting the technical scheme, in the step S1, black and bright black sesame with uniform color is used as an oil pressing raw material, the fragrance of the black sesame is thicker than that of white sesame, yellow sesame and brown sesame, and the medicinal value of the black sesame is higher, so that the pressed sesame oil is more aromatic in fragrance and higher in nutritive value.

In the step S2, the screened black sesame seeds are soaked in water for 1-1.5 hours before being rinsed, so that the sesame seeds can be soaked thoroughly, protein denaturation is more uniform and thorough during seed frying, sesamol in the sesame seeds is released more fully, and the seed frying time can be prolonged, so that the phenomena of scorching, paste frying or internal and external scorching are reduced.

And in the step S3, spraying cold water when the fried sesame is 70% to quench the sesame, so that the sesame is favorable for the texture structure of the sesame to become crisp and loose, the sesame is favorable for grinding the sesame more finely during seed grinding, the sesame cells are more thoroughly destroyed, the separation of grease is favorable, and the oil yield is higher.

In the step S4, since the sesame is still at a high temperature after being quenched in the step S3, and there is a possibility of scorching if it is not cooled, further cooling the sesame further reduces the possibility of scorching. In the step S5, due to the fact that the cell structure of the parched sesame seeds is damaged, part of sesame peels fall off, and some fried sesame bran is mixed in the sesame seeds to influence the purity of the subsequent oil pressing, so that the impurities are removed in the step S5, and the quality of the oil pressing is improved.

And step S6, adding sesame lignan compounds into the pure cooked sesame to supplement the loss of nutrient components caused by protein damage in the seed frying process, adding the sesame lignan compounds into the sesame during the seed grinding stage to enable the sesame lignan compounds and the sesame paste to be mixed and dispersed more uniformly, and simultaneously avoiding the damage of high temperature to the sesame lignan compounds. Meanwhile, the sesame lignan compound is also an important source of sesame fragrance, and can prevent oxidation and decay of oil, so that the nutritional value of the sesame oil can be improved, the fragrance of the sesame oil can be enhanced, the quality guarantee period of the sesame oil can be prolonged, and the fragrance-enhancing and seasoning effects of the sesame oil can be further improved.

Further setting the following steps: in the step S3, the stir-frying speed of the seeds is 40-45 r/min.

By adopting the technical scheme, the seed frying process is crucial to the quality of the sesame oil, the seed frying speed directly influences the taste and the nutrition retention degree of the sesame oil, and the sesame is fried at the speed of 40-45r/min, so that the sesame is uniformly heated and cooked, the scorching is reduced, the sesame phenol release is promoted while more nutritional ingredients are retained, and the fragrance of the sesame oil is enhanced.

Further setting the following steps: in step S6, the addition amount of the sesame lignan compound is 0.5-1.0% by mass of the pure cooked sesame.

By adopting the technical scheme, the sesame lignan compound as the sesame extract has extremely high nutritional value, and in order to balance the absorption of a human body, the addition amount of the sesame lignan compound is close to or slightly higher than the natural content in the sesame. The addition amount of the sesame lignanoid compound is 0.5-1.0% of the mass of the pure cooked sesame, so that the nutrition of the sesame oil is more balanced and is easy to be absorbed by human bodies, and the cost can be well controlled.

Further setting the following steps: in step S6, the sesamolin compounds are compounded with sesamin, sesamolin, sesamol and sesamol in a mass ratio of 3:3:1: 1.

By adopting the technical scheme, the sesamin, the sesamolin, the sesamol and the sesamol are compounded in a ratio of 3:3:1:1, so that the sesame lignan compound has higher and more balanced nutritional value, and simultaneously, the sesame oil is endowed with stronger fragrance and stronger oxidation resistance, and the shelf life is prolonged.

Further setting the following steps: in the step S6, the seed grinding temperature is 65-70 ℃, and the seed grinding speed is 30 r/min.

By adopting the technical scheme, sesame should be kept at a proper temperature in the seed grinding process, the fragrance of oil is influenced when the temperature is too high, the sesame cannot be finely ground when the temperature is too low, the oil yield and the oil yield quality are reduced, and therefore, the seed grinding temperature is preferably controlled to be 65-70 ℃; meanwhile, the seed grinding speed also has influence on the quality of the sesame oil, the fragrance of the sesame oil is also influenced when the seed grinding speed is too high, the oil outlet speed is slow when the seed grinding speed is too low, and the production efficiency is reduced.

Further setting the following steps: in step S7, water during slurry mixing is added into the sesame paste in four times, wherein the water adding amount is 60% of the total water adding amount for the first time, 20% of the total water adding amount for the second time, 15% of the total water adding amount for the third time and 5% of the total water adding amount for the fourth time.

By adopting the technical scheme, water in the pulp mixing process is added into the sesame paste for four times, so that the sesame paste can keep proper consistency in each time period, the oil is more fully pressed, the oil yield is higher, and the quality is better.

Further setting the following steps: in the step S7, the water temperature of the four times of water adding is 90-95 ℃, the first time of water adding and the second time of water adding are stirred for 40-50min, and the third time of water adding and the stirring are carried out for 10-15 min.

By adopting the technical scheme, the water with the temperature of 90-95 ℃ is similar to the oil temperature in the sesame paste, and the water and the sesame paste can be fully fused, so that the oil production quality is improved; because the sesame paste is easy to become viscous after water is added in the early stage, the viscous sesame paste can be fully and uniformly stirred after the first water adding and the second water adding for 40-50min, the phenomenon of uneven water consumption of the sesame paste due to caking is reduced, and the oil yield and the oil output quality are improved.

Further setting the following steps: and S7, stirring at 30r/min for the first water adding, the second water adding and the third water adding in a clockwise-anticlockwise reciprocating reverse stirring manner, and stirring at 10r/min for the fourth water adding in a single direction.

By adopting the technical scheme, because the sesame paste is very high in viscosity in the early stage of water adding, the water adding for the first three times needs to be quickly stirred at the speed of 30r/min and is reversely stirred clockwise-anticlockwise, so that the possibility of caking or solidification of the sesame paste can be effectively reduced; when the sesame paste is added with water for the fourth time, the viscosity of the sesame paste is reduced to a certain extent due to the three times of water addition in the earlier stage, at the moment, the oil gradually floats on the surface, and the sesame paste is stirred at a low speed of 10r/min and is stirred in a single direction, so that the sesame paste is beneficial to separating the oil from the residue slurry while further separating out the oil, and the purity and the quality of the sesame oil are improved.

In conclusion, the beneficial technical effects of the invention are as follows:

(1) the sesame oil production of the invention is optimized one by one from the processes of raw material selection, screening, rinsing, seed frying, tobacco raising, seed grinding, oil stirring, oil separation, filtering and the like, so that the original nutrient components of sesame are better retained, the sesame oil has stronger fragrance and purer quality, the flavoring and aroma-increasing effects of the sesame oil are improved, the oil yield and the oil yield efficiency are improved, and the economic benefit is improved;

(2) in the step S2, before sesame is rinsed, sesame is soaked in water for 1-1.5h, so that the sesame is uniformly soaked, protein denaturation is more uniform and thorough during seed frying, sesame phenol in the sesame is more fully released, and the seed frying time is prolonged, so that the phenomena of scorching, paste frying or internal and external scorching are reduced; in the step S3, seeds are fried to ensure that the fried degree of the sesame reaches 70%, then cold water is sprayed on the sesame to quench the sesame, so that the tissue structure of the sesame becomes crisp and loose, the sesame is ground to be finer during seed grinding, the sesame cells are broken more thoroughly, the separation of grease is facilitated, and the oil yield is higher;

(3) in the step S6, sesame lignanoid compounds are added in the seed grinding stage, so that on one hand, the loss of nutrient components caused by protein damage in the seed frying process is supplemented, and the oxidative corruption of oil and fat can be prevented, therefore, the nutrient value of the sesame oil can be improved, the fragrance of the sesame oil can be enhanced, and the quality guarantee period of the sesame oil can be prolonged; on the other hand, the sesame lignan compound is mixed and dispersed more uniformly with the sesame paste in the seed grinding stage, and meanwhile, the damage of high temperature to the sesame lignan compound is avoided.

Detailed Description

The present invention will be described in further detail with reference to specific examples.